Dispositivi & accessori
Fish "tacos" with coleslaw (Noni Jenkins)
Prep. 20min
Totale 25min
2 portions
Ingredienti
Coleslaw
-
red onion (optional)20 g
-
red cabbage40 g
-
green cabbage40 g
-
carrot cut into pieces1
-
apple cut into halves½
-
fresh parsley leaves only2 sprigs
-
plain yoghurt (see Tips)1 tbsp
-
Dijon mustard1 tsp
-
apple cider vinegar1 tbsp
-
sea salt to taste
-
ground black pepper to taste
Fish
-
crumb mix (see Tips)3 tbsp
-
skinless, firm white fish fillets (e.g hoki or barramundi), cut into 4 cm strips400 g
-
coconut oil to fry2 tbsp
Build your tacos
-
baby cos lettuce or iceberg lettuce leaves4 - 6
-
avocado diced½
-
cherry tomato sliced10
-
fresh coriander leaves only4 sprigs
-
plain yoghurt (see Tips)2 tbsp
-
sea salt to taste
-
ground black pepper to taste
-
lemon wedges, to serve
Difficoltà
facile
Valori nutritivi per 1 portion
Sodio
927.3 mg
Proteine
50.4 g
Calorie
2883 kJ /
686.4 kcal
Grassi
43.7 g
Fibre
15 g
Grassi saturi
20 g
Carboidrati
17.8 g
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